The quality of the old grapes, with a small productivity of only 40 quintal/hectar, has been immediately used for the production of Sariano. The grapes are selected in the vineyard pruned both for a low productivity and selective thinning. Once harvested the grapes are immediately de-stemmed and fermented in steel vats with a capacity of 25hl where the fermentation happens at a controlled temperature. In this phase the only operation is pumping of the must over the grape dregs. At the end of the fermentation and of the long maceration which can vary between 25 and 45 days, according to the quality of the skins, the wine is poured into 25hl oak barrels where the malolactic fermentation takes place. The wine stay in the barrels along with the lees until March of the year after. After the first decanting, the wine goes back into the barrels where it rests until the time of bottling, which takes place after a light filtration.
The grape production for Arale, after a careful selection in the vineyard, never exceeds 40 quintal/hectar. The Trebbiano and Malvasia grapes are collected very early in the morning in October. They are immediately pressed before being transferred to the barriques to be fermented with the inoculation of autochthonous yeasts. The fermentation is left to selfcontrol itself and the only operations are the daily batonage. Then first rough dregs removal takes place only at the end of the alcoholic and malolactic fermentation. Afterwards there are 4 dregs removals in order to obtain a clean wine ready to be bottled after a very light filtration.
Rondirose is the Rosé wine produced by the Count Spalletti Trivelli in Pomario, Umbria. It is a young wine very fragrant and fresh. It is produced from Merlot and Sangiovese grapes that were located in the sunnier and windy part of the estate.
The Merlot and Sangiovese grapes are harvested when the acidity is still high and the skin has just began loose color. Collected early in the morning are placed in a press and left to macerate for a few hours at a controlled temperature. The must color is constantly monitored and drawn off with soft pressure only when he begins to intensify. The fermentation activated by autochthonous yeasts continues on steel with controlled temperatures. The finished wine is bottled after several decantings and a light filtration in order to maintain the color and aromas fresh if just harvested.
MUFFATO DELLE STREGHE Organics Wine
Strongly wanted by the Countess Susanna and encouraged by the female staff of the Winery (Pom- ario’s witches), the Muffato delle Streghe (Witches), an unusual name for a special wine, is an alcoholic nectar harmonious and well structured with
the presence of honey, spices, candied fruits and caramel thanks to the Botrytis Cinerea (Mould). It is a Sweet wine excellent for desserts but can be also paired, thanks to the important structure,
with Foie Gras, Seasoned and Spicy Cheeses. The Vineyard, planted in 2010, with its
terraces descending towards the woods, is ideal, thanks to the Riesling and Sauvignon Blanc vines, for the production of this kind of wine. In Autumn the fog remains still on the terraces until the end of the morning, creating a bewitched atmosphere and clears slowly towards the woods leaving space to sunny and windy afternoons. The Botrytis Cinerea requires specific climatic conditions: fog in the morning and sun in the afternoon because without a perfect balance between humidity and heat this mould doesn’t develop.
The harvest lasts several weeks since it requests the selection of the grapes that have reached the right amount of mould. The wine rests in wood for 2-3 years before being bottled only in 0.5 lt format.